Rich, creamy, delicious, and-yes-lean! In this cool summer salad, penne, vegetables, and herbs are tossed with a creamy dressing made with low-fat dairy products. And the whole salad is a great source of complex carbohydrates for all-day energy.

Ingredients

Serves:Prep:20min|Cook:21min|Total:41min

NOTE: Ingredients for a changed serving size are based on a calculation and are not reviewed by the author or tested. Please also consider scaling up or down cooking containers as needed.

Directions

Cook the penne in a large pot of boiling water according to the package directions. Drain, rinse with cold water, and place in a large bowl.

2.

In a medium bowl, whisk together the buttermilk, sour cream, mayonnaise, and garlic paste until smooth. Add the Parmesan, basil, chives, garlic powder, and pepper; whisk until smooth.

3.

Place the broccoli in a medium microwave-safe bowl. Cover with vented plastic wrap and microwave on high power for a total of 6 minutes, or until bright green and tender; stop and stir after 3 minutes. Plunge the broccoli into a bowl of cold water, drain,

4.

and lightly pat dry. Add to the bowl with the pasta. Add th tomatoes; toss to combine. Add the dressing and toss well.

Recipe Tips

Roasted garlic paste can be found in the produce section or gourmet aisle of most supermarkets. You can also make your own by wrapping a few cloves of unpeeled garlic in foil (sprinkle the cloves with water before closing the foil). Bake at 400°F for 25 minutes, or until soft. Squeeze the pulp out of its skin before using. If desired, you can replace the roasted garlic paste with 1 teaspoon minced fresh garlic.